Wheat Food Grade

COMMODITY

WHEAT

CROP

2012

ORIGIN

INDIA

PAYMENT TERMS

LC / TT / CAD

Raw wheat can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur also known as groats. If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or bran can be used several ways. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals (e.g., Wheatena, Cream of Wheat, Shredded Wheat, and Wheaties).

 Nutrition

100 grams of hard red winter wheat contain about 12.6 grams of protein, 1.5 grams of total fat, 71 grams of carbohydrate (by difference), 12.2 grams of dietary fiber, and 3.2 mg of iron (17% of the daily requirement); the same weight of hard red spring wheat contains about 15.4 grams of protein, 1.9 grams of total fat, 68 grams of carbohydrate (by difference), 12.2 grams of dietary fiber, and 3.6 mg of iron (20% of the daily requirement).^[42]

Much of the carbohydrate fraction of wheat is starch. Wheat starch is an important commercial product of wheat, but second in economic value to wheat gluten The principal parts of wheat flour are gluten and starch. These can be separated in a kind of home experiment, by mixing flour and water to form a small ball of dough, and kneading it gently while rinsing it in a bowl of water. The starch falls out of the dough and sinks to the bottom of the bowl, leaving behind a ball of gluten.

Nutritional importance of wheat

Wheat is grown on more than 240 million hectares, larger than for any other crop. World trade in wheat is greater than for all other crops combined. With rice, wheat is the world's most favored staple food. Wheat provides more nourishment for humans than any other food source. It is a major diet component because of the wheat plant’s agronomic adaptability with the ability to grow from near arctic regions to equator, from sea level to plains of Tibet (4000 meters above sea level). In addition to agronomic adaptability, wheat offers ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods. Wheat is the most important source of carbohydrate in a majority of countries.

Wheat protein is easily digested by nearly 99% of human population (see gluten sensitivity for exception). So is its starch. Wheat also contains a diversity of minerals, vitamins and fats (lipids). With a small amount of animal or legume protein added, a wheat-based meal is highly nutritious. A predominately wheat-based diet is higher in fiber than a meat-based diet.

The most common forms of wheat are white and red wheat. However, other natural forms of wheat exist. For example, in the highlands of Ethiopia grows purple wheat, a tetraploid species of wheat that is rich in anti-oxidants. Other commercially minor but nutritionally-promising species of naturally evolved wheat species include black, yellow and blue wheat.

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